Posts Tagged ‘cooking with fire’

Tucson, Arizona is not the spot you often think of when you want great live fire cooking. It does not have the deep barbecue history of Texas, North Carolina, or Memphis, and does not have a history of fine dining and live fire experimentation found on the coasts. But, don’t pass by our fair city too fast...in 2015, Tucson was named the first UNESCO City of Gastronomy in the US. This designation was based on Tucson’s claim to the longest continuously...

Steven’s latest show, Project Fire, is made possible, in part, by the sponsorship of several grill and smoker manufacturers. We receive many emails inquiring about the equipment showcased on the series and want to acquaint you with their individual features.
First up is Memphis Wood Fire Grills. This multi-year sponsor of Project Fire and its predecessor, Project Smoke, produces its high-end line of pellet grills/smokers in the U.S....

We’re thrilled to announce the release on May 1 of Steven’s latest book in the Barbecue! Bible series, Project Fire (Workman, 2018).
After thirty books, seven TV series, two decades of Barbecue University classes, hundreds of articles in publications ranging from the New York Times to Esquire and literally thousands of radio and TV interviews, what more could Steven Raichlen possibly have to say about grilling?
As it turns out, a lot.
When...

Get ready for the most sizzling, flame-seared, smoke-scented Raichlen book yet: introducing Project Fire (Workman Publishing, 2018).
Yes, the latest title in the best-selling Barbecue! Bible series will do for grilling what Project Smoke did for smoking: offer an inspiring and comprehensive crash course on the latest trends in live-fire cooking. From caveman grilling (in the embers) to high-tech spit-roasting. From grilling on planks, planchas, and salt slabs...

Did you know that one of the best barbecue stores on the planet resides quietly on my website, barbecuebible.com? It’s true. For several years, my staff and I have vetted the many hundreds of products that come our way and placed the worthy ones on our virtual shelves. You’ll find everything from the latest barbecue accessories (including grills and smokers) to hard-to-find provisions and specialty foods: the Alaskan spruce salt that’s incredible on beef; Vermont Maple Sriracha Hot Sauce; authentic bomba rice for grilled paella; and much, much more.
To celebrate the new year and its possibilities,...

Some of the best moments in life occur when we’re not completely in control. Zip-lining. Falling in love. Live-fire cooking.
As an industry, grilling and barbecuing seem to be moving toward the “set it and forget it” mentality, marketing grills and smokers that have more in common with kitchen appliances than the primal cooking fires that have sustained mankind for millennia.
Don’t lose touch with that powerful, seductive, unpredictable, sometimes violent element....

It’s everyone’s favorite time of year: the time when we shed our scarves, break out the patio furniture, and gear up for some glorious summer grilling.
If you’ve been avoiding your grill since the first signs of winter, or simply need a brush-up on your technique, below are a few of my favorite grilling tips to help you kick off the season the right way.
(Below is Part 1 of 2, for Part 2 click here.)
1. Control the fire, don’t let it control you
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If the mythic gods of fire had an earthly temple, the Arteflame grill could serve as its baptismal font. Its design, at once primeval and modern, symbolizes mankind’s relationship with the awesome power of fire.
Company founder Michiel Schuitemaker, a charismatic, self-described “serial entrepreneur,” developed this singular grill to fill a need: When hosting barbecues, he longed for a stylish but functional grill that didn’t force him to turn his back...

Guest blogger Paula Marcoux—a former culinary historian at Plimoth Plantation in Massachusetts—recently published a fascinating book on live fire cooking around the world called Cooking with Fire. It’s certainly one of my top ten grill books of the year. I asked Paula to share her thoughts about one of the world’s most ancient and universal grilled dishes: kebabs.
-Steven
One of the sweetest cooking tools I've ever seen is an earthenware kebab holder,...